Best Vegan Lemon Tart Recipe for a Zesty Delight

Looking for a dessert that’s both refreshing and entirely plant-based? This best vegan lemon tart recipe is your answer!

Bursting with zesty lemon flavor and boasting a silky smooth filling, this tart is perfect for spring and summer gatherings or a delightful treat any time of year. The buttery crust is made without any dairy, yet remains crisp and tender, providing the perfect contrast to the tangy lemon filling.

Whether you’re vegan, lactose-intolerant, or simply want to try a lighter dessert, this recipe is easy to make and sure to impress your friends and family.

With simple ingredients and straightforward steps, you’ll have a vibrant, crowd-pleasing tart in no time. Plus, it’s a fantastic way to add a citrus twist to your dessert repertoire.

Dive in and discover the perfect balance of sweet and tart with this vegan lemon tart that tastes just as indulgent as traditional versions!

Why You’ll Love This Recipe

This vegan lemon tart is a crowd favorite for many reasons. First, it uses wholesome, plant-based ingredients that don’t compromise on flavor or texture.

The crust is buttery and crumbly without any animal products, and the filling is creamy, tangy, and bright with fresh lemon juice.

It’s also incredibly versatile — perfect as a refreshing finish to a dinner party or a casual weekend dessert. The recipe is straightforward enough for beginners but yields a professional-quality tart.

Plus, it keeps well in the fridge, making it ideal for preparing ahead of time.

Finally, this tart is a healthier alternative to many desserts, using natural sweeteners and no refined dairy, so you can feel good about indulging.

Ingredients

• 1 ½ cups all-purpose flour (or gluten-free flour blend for GF option)
• ⅓ cup powdered sugar
• ½ cup vegan butter, chilled and cubed
• 2 tbsp cold water
• 1 cup fresh lemon juice (about 4-5 lemons)
• 1 tbsp lemon zest
• ¾ cup full-fat coconut milk
• ¾ cup organic cane sugar or coconut sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of turmeric (optional, for color)
• Pinch of salt

Equipment

• 9-inch tart pan with removable bottom
• Mixing bowls
• Whisk
• Rolling pin
• Measuring cups and spoons
• Saucepan
• Zester or fine grater
• Fork
• Plastic wrap
• Spatula

Instructions

1. Make the crust: In a large bowl, combine the flour and powdered sugar. Add the chilled vegan butter cubes. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
2. Add cold water: Slowly drizzle in the cold water, mixing gently with a fork or your hands until the dough starts to come together. Avoid overworking it.
3. Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
4. Preheat oven: Set your oven to 350°F (175°C).
5. Roll out the dough: On a lightly floured surface, roll the dough out to fit your tart pan. Carefully press dough into the pan, trimming any excess, and prick the base with a fork to prevent puffing.
6. Bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes or until golden brown. Let cool.
7. Prepare the filling: In a saucepan, whisk together the lemon juice, lemon zest, coconut milk, sugar, cornstarch, vanilla extract, turmeric (if using), and salt. Cook over medium heat, whisking constantly until the mixture thickens and starts to bubble gently.
8. Fill the tart shell: Pour the hot lemon filling into the cooled crust. Smooth the top with a spatula.
9. Chill to set: Refrigerate the tart for at least 3-4 hours, or until the filling is firm and set.
10. Serve: Garnish with fresh lemon slices or zest if desired. Slice and enjoy!

Tips & Variations

For a gluten-free crust, swap out the all-purpose flour for your favorite gluten-free mix.

Use maple syrup or agave instead of sugar for a different sweetness profile.

If you want a more tart filling, increase the lemon juice by up to ¼ cup.

For an extra creamy texture, add 2 tablespoons of silken tofu blended into the filling mixture before cooking.

Feel free to experiment by adding fresh raspberries or a sprinkle of toasted coconut on top for a fun twist.

Nutrition Facts

Serving Suggestions

This vegan lemon tart pairs beautifully with a light dusting of powdered sugar or a dollop of coconut whipped cream. Fresh berries, such as blueberries or raspberries, add a lovely color and flavor contrast.

For an elegant touch, serve alongside a cup of herbal tea or chilled sparkling water infused with mint. It also makes a fantastic dessert after a heavy meal due to its refreshing citrus notes.

Want to explore more vegan desserts? Check out our Leche De Pantera Recipe for another sweet treat or try the Julie Marie Eats Recipes for a variety of plant-based delights.

Conclusion

This vegan lemon tart is a shining example of how plant-based desserts can be just as decadent and satisfying as traditional ones. The combination of a crisp, buttery crust and a tangy, creamy lemon filling is a match made in heaven.

Whether you’re vegan or just looking for a delicious dessert that’s lighter and dairy-free, this tart is guaranteed to impress.

With its simple ingredients and straightforward preparation, it’s a fantastic recipe to add to your baking repertoire. Plus, it’s versatile enough for casual family dinners or special occasions.

Don’t forget to experiment with toppings and enjoy the vibrant burst of lemon in every bite. Happy baking!

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